Lemon Blueberry Mini Cakes
There’s just something about lemon and blueberry that tastes like summer.
These little lemon blueberry mini cakes are the perfect treat for summer gatherings, a summer birthday, or just an after dinner dessert. I love how easy these are to put together, and they look like something straight out of a bakery case. You’re going to love these!
Lemon Blueberry Mini Cakes
Servings: 12 mini cakes
Pin Recipe
Print Recipe
Ingredients
Cake:
- 2 3/4 cups AP flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups granulated sugar
- 2 Tbsp lemon zest
- 1/3 cup lemon juice
- 3 eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 tsp lemon extract
- 3/4 cup buttermilk (at room temp)
Frosting:
- 1 cup softened butter (salted)
- 1/3 cup blueberry preserves (OR 3 Tbsp freeze dried blueberry powder)
- 1 Tbsp lemon juice
- 4 cups powdered sugar
- 1 6 oz container of blueberries
Instructions
Cake:
- Preheat the oven to 350F. Spray a baking sheet with nonstick spray.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, combine the granulated sugar and lemon zest and work the zest into the sugar with your fingers.
- Add the eggs to the sugar mixture and whisk until foamy and lighter in color, 1 to 2 minutes.
- Whisk in the vegetable oil, vanilla extract, lemon extract, and lemon juice.
- Gradually stir in the flour mixture, alternating with the buttermilk, whisking well after each addition.
- Transfer the batter to the prepared pan. Bake until the cake is lightly golden and a toothpick inserted into the center comes out clean, 16 to 18 minutes, rotating the pan halfway through.
- Let cool completely in the pan on a rack, at least 1 hour.
- Using a circle cutter, cut out circles for your mini cake layers.
Frosting:
- Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes.
- Add the preserves (or freeze dried blueberry powder) and lemon juice and beat on low speed until just combined, 30 seconds.
- Increase the speed to medium and beat until the butter and preserves are well combined, 1 to 2 minutes.
- Gradually add the powdered sugar and beat on low speed until combined.
- Scrape down the bottom and sides of the bowl, increase the speed to medium and beat until smooth and fluffy, 3 to 4 minutes.
Assembling the mini cakes:
- Add the finished blueberry frosting into a piping bag, with or without a decorating tip.
- Grab one layer of the mini cake and add a layer of frosting to the top.
- Place the second cake layer on top of the first and add more frosting to the top.
- Place fresh blueberries on top as a garnish and place on a serving tray.
Notes
These can stay fresh in the refrigerator for up to 3 days.
my supplies
Tag me if you try this recipe!
**disclaimer** this post contains affiliate links. This means that if you click on a link and make a purchase I may earn a commission at no extra cost to you. But trust me, I only recommend products I truly love and think you will too. I’d never suggest something I wouldn’t use myself!
Are we friends Yet?!
Sign up to receive my favorite recipes, party ideas and latest finds.